Red Velvet Valentine's Day Cookies
Description
Red velvet cutout cookies filled with a sweet chocolate chip and cream cheese frosting are the perfect treat for your special someone on Valentine's Day.
Ingredients
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1 cup brown sugar
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3/4 cup unsalted butter, softened
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1/2 cup white sugar
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3/4 cup light sour cream
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4 tablespoons red food coloring
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1 egg
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3 cups all-purpose flour, divided
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4 tablespoons dark cocoa powder (such as Hershey's® Special Dark®)
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3 tablespoons unsweetened cocoa powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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4 1/4 cups powdered sugar, divided
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4 (8 ounce) packages Neufchatel cheese, softened
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1 cup butter, softened
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2 teaspoons vanilla extract
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1 (12 ounce) package miniature semisweet chocolate chips
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1/4 cup powdered sugar
Directions
1
Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sour cream, food coloring, and egg.
2
Combine 2 1/2 cups flour, dark cocoa powder, regular cocoa powder, baking soda, and salt in a separate bowl. Gradually stir flour mixture into butter mixture until well combined. Place dough in the refrigerator to chill for at least 1 hour.
3
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of greased and floured parchment paper.
4
Spread remaining 1/2 cup flour on a clean, dry surface and use some to coat a rolling pin. Roll chilled dough to a thickness of approximately 1/4 inch and cut cookies with whatever shape cookie cutter you like. Place 2 inches apart onto the prepared baking sheet.
5
Bake in batches in the preheated oven until cookies bounce back immediately after being touched, about 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 8 to 10 minutes more.
6
Stir 4 cups powdered sugar, Neufchatel cheese, butter, and vanilla extract in a large bowl until creamy. Fold in chocolate chips. Transfer frosting into a resealable plastic bag.
7
Cut one corner off the plastic bag and pipe frosting onto 1/2 of the cookies. Top with remaining cookies and sprinkle with remaining 1/4 cup powdered sugar.